It性视界传媒檚 all about soup. Soup, again? I heard you think it! Yes, and it性视界传媒檚 going to be about soup until the temperature right here in East Texas is at least 65 degrees.

Every culture has some form of soup 性视界传媒 it can be thick, thin, smooth, chunky and served cold or hot. Soups in many forms and in many cases have been used through the ages to 性视界传媒渟tretch protein性视界传媒 and to help feed more hungry bodies for less cost (in some cases).

I am sharing three of our favorites that appear in one of my cookbooks. You might have seen all in this column before (especially since it has been around a lot longer than many of you).

Some of you will agree, I think, that many of us cook our mother性视界传媒檚 recipes, and, in fact, try to copy her styles and way of cooking. Some of the only recipes that are not from my youth or from 性视界传媒渕other性视界传媒檚 way性视界传媒 are my soups.

She made wonderful soup, mostly only Beef Vegetable and Chicken Soup, but somehow I went a little wild in making other varieties and changing her recipes a bit.

Try this version of chicken soup. The recipe came from the Dallas Morning News, Houston Chronicle, or maybe the San Antonio Express-News. It really is called:

Kickin性视界传媒 Chicken Soup

2 large boneless chicken breasts

3 tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 medium fresh jalapeno, finely chopped (see note)

1 can (15 ounces) black beans, with liquid

1 carton (32 ounces) low-sodium chicken broth

3 cups fresh or frozen corn kernels

Juice of 1 lime

1 teaspoon salt or to taste

1/2 teaspoon ground red pepper

Freshly ground black pepper, to taste

1/2 cup minced cilantro

Shredded Monterrey Jack cheese

Tortilla chips

Broil chicken breasts in oven for about 10 minutes, turning once. Heat oil in large pan over medium heat. Add onion, garlic and pepper. Stir until soft, and add broth, corn, beans, lime juice, salt and red and black pepper.

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Heat to boil and reduce heat to simmer. Slice or shred chicken and add to broth mixture. Add cilantro, and heat thoroughly. Ladle into bowls and top with cheese and crumbles chips, if desired. Makes 7-8 servings.

Note: Be careful when using fresh jalapeno or any hot peppers. It性视界传媒檚 safer to wear protective gloves.

Of course you can leave out the hot pepper. However, you性视界传媒檒l be removing the 性视界传媒渒ick性视界传媒 from the soup.

Another recipe is a longtime favorite of many except my two sons. The word 性视界传媒渂roccoli性视界传媒 was not in their edible food list until they were grown.

My Broccoli Cheese Soup

2 packages frozen chopped broccoli (10 ounces each)

1/4 cup butter

1 quart water

1 tablespoon chicken soup base (or paste)

1 teaspoon salt

1 can (12 ounces) evaporated milk

1/4 cup cornstarch

1 cup milk (whole or reduced fat)

1/2 pound Velveeta cheese, cut in chunks

Saute broccoli in butter in 4-quart saucepan until soft. Add water, chicken base (or you may use same amount of chicken broth instead of water and base).

Add salt and cover. Simmer for 30 minutes. Cool to lukewarm, and add canned milk. Mix cornstarch with 1 cup milk. Simmer, do not boil. Add cheese, and stir until cheese is dissolved. Makes about 2 quarts of soup.

OK. This is the one that you have heard about several times.

Easy Tomato Basil Soup

1 24-ounce jar pasta sauce

1 16-ounce jar Alfredo sauce

1 10-ounce can chicken broth

Mix, and heat to serve. This makes about 4-6 servings.

— Barbara Richardson McClellan is a longtime food columnist. Write her at bayrm12@gmail.com or in care of the 性视界传媒, P.O. Box 1792, Longview, TX 75606.